How to make Perugu Tomato Pachdi -

Curd and tomato based chutney

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tomatoes (टमाटर), Curry Leaves (कड़ी पत्ते )

Cuisine : Andhra, Kerala

Course : Pickles, Jams and Chutneys

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Perugu Tomato Pachdi checkout Oven Roasted Tomato Chutney, Tomato Chutney, C, Tamatar Ki Chutney . You can also find more Pickles, Jams and Chutneys recipes like Kharda Ambe Dal - SK Khazana Mutton Pickle Whole Green Chilli Pickle

Perugu Tomato Pachdi

Perugu Tomato Pachdi Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Perugu Tomato Pachdi Recipe

  • Tomatoes 10-12

  • Curry Leaves chopped 3 medium

  • Oil 1 tablespoon

  • Onions 2 medium

  • Asafoetida a pinch

  • Fenugreek seeds (methi dana) a pinch

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curd and tomato based chutney 1 1/2 cups

  • Dried red chillies 2

  • Turmeric powder a pinch

  • Green chilli 1

  • Salt to taste


Step 1

Heat oil in a non stick pan. Slice onions. Add asafoetida, methi dana, urad dal, mustard seeds and curry leaves and sauté.

Step 2

Break red chillies into small pieces, remove seeds and add. Add turmeric powder and sauté.

Step 3

Place yogurt in a bowl and whisk. Keep it in the refrigerator to chill.

Step 4

Chop green chilli and add to the pan and mix well. Cover and cook till tomatoes soften. Transfer into a bowl and let it cool down to room temperature.

Step 5

Keep aside some tomato mixture for garnish and add the rest to yogurt and mix. Transfer into serving bowl, place the reserved tomato mixture in the centre and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.